La accesibilidad web en los repositorios institucionales : la UOC a examen

Breve revisión de la accesibilidad web del repositorio institucional de la UOC e información sobre herramientas de validación automática de sitios web.

Salt and food labelling

We all know that too much salt is bad for our hearts. But what can you do to cut down? Between 65% and 70% of the salt we eat comes from processed food, fast food, and canteen and restaurant food; so as well as reducing the amount of salt that you add to food, it's especially important to cut down on the amount of salt you get from processed food. Getting to know your way around nutrition labels will go a long way to help you do this.

Tackling Food Poverty

The report summarises the evaluation of the Decent Food for All (DFfA) intervention that was delivered by the Armagh and Dungannon Health Action Zone (ADHAZ) Partnership.

Food and nutrient intake and attitudes

Poverty has been consistently associated with poorer health. The factors driving this association with poorer health among disadvantaged groups have been extensively investigated and include economic, ecological, psycho-social and structural factors.

A Comparative Study of Thermophilic Campylobacter Isolates of Clinical, Food and Pet Origin

Recent research, funded by safefood, has indicated a high occurrence of the food poisoning bacterium, Campylobacter in raw poultry, particularly chicken, with 49.9% of retail samples of raw chicken testing positive for the bacterium.

Consumer Food Safety Knowledge, Microbiology & Refrigeration Temperatures in Domestic Kitchens

This study examined consumer food safety knowledge on the island of Ireland. Domestic refrigerators were tested for the presence of a range of pathogenic bacteria.

A Study of Food Safety Knowledge, Microbiology and Refrigeration Temperatures in Restaurant Kitchens on the Island of Ireland

A population-based telephone survey conducted in 2002 estimated that there were 3.2 million episodes of acute gastroenteritis on the island of Ireland each year (Scallon et al., 2004). It is often very dif ficult to definitively identify the source of illness. However, of the respondents in that study suspecting food as the reason for their illness, 74% blamed food consumed from commercial premises such as restaurants, cafés, takeaways, canteens and pubs. Within the food services industry, statistics show a significant level of prosecutions, prohibition and closure orders of restaurants for food hygiene offences. The Food Safety Authority of Ireland has identified the main contributory factors to foodborne infections to be: cross-contamination, inadequate cooking, inadequate storage, inadequate reheating, delayed serving and infected food handlers (FSAI, 2000). Development of appropriate training and education campaigns to target problem areas requires initial understanding of the current level of food safety knowledge and practices in the food services industry.

Accessibilitat web : un estudi sobre el Repositori O2 de la UOC

Són objectius d'aquest Treball Final de Carrera, en primer lloc, avaluar l'accessibilitat del programari de codi lliure Dspace que utilitza la UOC per gestionar les seves publicacions digitals. En segon lloc, avaluar l'accessibilitat de cinc planes web del Repositori Institucional O2 de la UOC, a les quals s'aplicaran les directrius WCAG 1.0 i WCAG 2.0, amb l'ajut de cinc eines d'avaluació automàtica.

A good practice guide for community food initiatives

Food and nutrition are key determinants of health. What people eat, and how much they eat, influences how healthy they are, and even how long they live. Food poverty arises when people lack the money or other resources needed to eat a healthy diet. The overarching objective of Healthy Food for All is to end food poverty on the island of Ireland.

Accessibilitat web : revisió d'accessibilitat del repositori documental de la UOC, Dspace

Aquest treball fi de carrera tracta sobre les normes d'accessibilitat WCAG 2.0 ("Web Content Accessibility Guidelines"). Són una sèrie de pautes i recomanacions per fer el contingut web més accessible, sobretot a una gamma més àmplia de persones amb discapacitat, com ceguesa i baixa visió, sordesa i la pèrdua d'audició, problemes d'aprenentatge, limitacions cognitives, limitacions de moviments, problemes de parla, fotosensibilitat i combinacions d'aquestes. Seguint aquestes directrius també fan sovint el contingut del seu web més usable per als usuaris en general.Les WCAG 2.0, recomanació oficial des del 11 de desembre de 2008, s'organitzen en 4 principis fonamentals per a l'accessibilitat del contingut: perceptible, operable, comprensible i robust.En total conformen 12 pautes o directrius (guidelines), els dos primers principis tenen quatre pautes associades, el tercer té tres i l'últim una pauta. Aquestes pautes proporcionen els objectius bàsics per fer el contingut accessible, i serveixen per comprendre els criteris d'èxit i implementar-los. S'han definit 60 criteris d'èxit o punts de comprovació que defineixen el nivell d'accessibilitat (A, AA o AAA).Per altra banda, s'analitzaran alternatives al programari que empra la UOC, Dspace, com a repositori de documentació. D'aquestes alternatives es valorarà sobretot l'aspecte d'accessibilitat per tal de determinar si l'elecció del Dspace ha estat l'opció més adient. També es s'analitzaran algunes planes del repositori de la UOC per tal de verificar el nivell de compliment de de les WCAG 2.0.Al mateix temps es farà una recerca d'eines que ens puguin ajudar en l'avaluació de l'accessibilitat i s'anomenaran en els punts que ens puguin ajudar cadascuna d'aquestes.

Young People and Food: Adolescent Dietary Beliefs and Understandings

This research provides fresh insight into the dichotomy between young people's knowledge of food safety and nutrition, and their behaviour.

Novel Strategies For Food Risk

Our every day decision-making behaviour relating to food choice is taken in the context of considerations of health, naturalness, economy, convenience and what we perceive as ‘risk’. Risk perception is now as important as any technical assessment of risk. In order to communicate effectively with the consumer about food risks, the importance of the exchange of information and opinions among the interested parties is recognised (FAO/WHO, 1998). Risk communication is “not just a matter of ensuring that one’s messages are delivered and listened to â€_.. also very much a process of empowering individuals â€_. to sharpen the skills necessary to make balanced judgements on risksâ€ù, (Scherer 1991). This safefood review, conducted on an all-island of Ireland basis, provides valuable insights into the perception of food safety risk from consumers on the island of Ireland and the food safety expert viewpoint. It explores the barriers to communicating with consumers on the island of Ireland about food safety risk. It also studies the barriers to promoting and practising good food hygiene - subgroups within the population are identified as being at ‘high risk’ because of inadequate levels of knowledge or more frequently resulting from not believing that the investment of time and effort in good food safety practice is worthwhile.

Directory of Food Safety Laboratory Services

All laboratories play a key role in protecting public health by analysing the microbiological and chemical content of food so that it is safe to eat. On the island of Ireland there are many laboratories & institutions involved in food safety monitoring, surveillance, analysis and research. Some operate directly or are under the aegis of government departments, local and health authorities. Others are privately owned or within third level institutes of higher education and campus companies, and other laboratory establishments are funded or run by various national agencies. These laboratories produce high quality scientific information that benefits public health through routine testing and research encompassing a broad range of foods.

Accessibilitat web en el repositori de la UOC

Aquest treball te com a propòsit informar sobre si certes planes web (proporcionades a l'enunciat del TFC) compleixen les pautes d'accessibilitat web i determinar si la UOC ha pres la decisió encertada utilitzant Dspace per gestionar les seves publicacions digitals. Les planes web que tractarem, pertanyen al repositori de documents de la UOC, és a dir, un espai de divulgació on podem desar i consultar documentació en format digital.

Issuing temperature guidance to consumers on the cooking and storage of food

Temperature control is critical to ensuring food safety for all consumers, currently there is much advice and guidance to consumers on this matter.